Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Thomas MacCalman"'
Autor:
Aleksandra Maria Kozlowski, Vlad Dinu, Thomas MacCalman, Alan Mark Smith, Johannes Peter Roubroeks, Edwin Alexander Yates, Stephen Ernest Harding, Gordon Alistair Morris
Publikováno v:
Polysaccharides, Vol 4, Iss 2, Pp 88-98 (2023)
This work evaluated the hydrodynamic properties of heparin hydrolysed at temperatures ranging from 40 °C to 80 °C in buffered acid and alkaline environments. The correlation between hydrodynamic parameters led to the conclusion that polymer conform
Externí odkaz:
https://doaj.org/article/ca702156d6e84745a70b9330dc6dda37
Autor:
Marina Campos Assumpção de Amarante, Thomas MacCalman, Stephen E. Harding, Fotis Spyropoulos, Sally Gras, Bettina Wolf
Publikováno v:
Food research international (Ottawa, Ont.). 162
Consumers are increasingly looking for new plant-based alternatives to substitute animal proteins in their diets but for some applications it can be difficult to achieve the desired product microstructure using only plant proteins. One approach to fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9939a82ed2df6a48ab13a149348998f2
https://pubmed.ncbi.nlm.nih.gov/36461320
https://pubmed.ncbi.nlm.nih.gov/36461320
Publikováno v:
Biotechnology and Genetic Engineering Reviews. 35:93-125
Glycoconjugate vaccines use protein carriers to improve the immune response to polysaccharide antigens. The protein component allows the vaccine to interact with T cells, providing a stronger and longer-lasting immune response than a polysaccharide i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f48c4243bc117bc4ae6772dbee606a35
https://doi.org/10.1080/02648725.2019.1703614
https://doi.org/10.1080/02648725.2019.1703614
Autor:
Ian D. Fisk, Stephen E. Harding, Gary G. Adams, Ni Yang, Gleb E. Yakubov, Vlad Dinu, Thomas MacCalman
Publikováno v:
European Biophysics Journal
Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::739d33ec70a9b12ca225cd5d85a82817
https://pubmed.ncbi.nlm.nih.gov/33185715
https://pubmed.ncbi.nlm.nih.gov/33185715
Autor:
Mui Lim, Gary G. Adams, Richard B. Gillis, Thomas MacCalman, Stephen E. Harding, Ian D. Fisk, Vlad Dinu
Publikováno v:
Food Biophysics
Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9e76fe5e2b61d5090806cc2ff8042ad
https://pubmed.ncbi.nlm.nih.gov/31402849
https://pubmed.ncbi.nlm.nih.gov/31402849
Autor:
Taewoo Chun, Vlad Dinu, Stephen E. Harding, Thomas MacCalman, Sara Ottino Mary K. Phillips-Jones
Publikováno v:
Polymers, Vol 12, Iss 2272, p 2272 (2020)
Polymers
Volume 12
Issue 10
Polymers
Volume 12
Issue 10
Hyaluronic acid (HA) has been commonly used in eyedrop formulations due to its viscous lubricating properties even at low concentration, acting as a supplement for ocular mucin (principally MUC5AC) which diminishes with aging in a condition known as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3209826bfdc6a891e09754dc88435cbb
https://doi.org/10.3390/polym12102272
https://doi.org/10.3390/polym12102272